Sumac

Photography by Sarka Babicka

Sumac is a tangy, deep red or burgundy spice derived from the dried berries of the non-poisonous sumac bush. It is used along with lemon or in place of lemon to add a tart, lemony flavour to salads, example fattoush, meats, fried eggs, dips as well as added to other spices like za’atar.

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My aim is to try to demystify Middle Eastern food and make it more accessible. I want to change perceptions that Middle Eastern food is complicated and laborious (sometimes it can be) and get more people grappling their fear of the unknown with the cuisine. I like to cook both classical and Middle Eastern inspired dishes and try to always present them in an un-intimidating manner with easy to follow instructions.